【摘要】 柑果实受内伤后，贮藏中的呼吸强度和果皮果肉ＳＯＤ活性呈上升趋势，用６ｋｇ压伤的比４５ｋｇ压伤的上升更明显。这种现象是果实受伤后产生的自我保卫反应。但伤后４０天和６５天左右呼吸强度和ＳＯＤ又迅速下降，接近或低于健康果水平。内伤果细胞膜透性增加，伤害越重，透性越大，说明内伤果实加速衰老，贮藏中其营养价值和食用品质下降更快。更多还原

【Abstract】 Fruit respiration rate and superoxide dismutase (SOD) activity in both peel and flesh increased during storage of ponkan (Citrus reticulate Blanco) fruit subjected to compression bruising. Increases of respiration rate and SOD activity by 6.0kg compression were greater than those by 4.5kg compression. This phenomenon represented the self-guard reaction of fruit to damage. After 40 and 65 days of bruising, however, respiration rate and SOD activity decreased rapidly and were conse-quently close to or even lower than those of intact fruit. Peel conductivity increased with the extent of bruising, suggesting the increase of membrane permeability. Our results suggest that compression bruising results in rapid loss of nutritive value and edible quality in ponkan fruit by stimulating fruit senescence.更多还原